Preparation

n a large stock pot heat oil over medium heat and add garlic and leeks. Slowly cook until translucent.
Add remaining ingredients and cook slowly bringing to a boil. Cook until zucchini is tender.
Set pot aside and let it cool slightly.
Carefully add contents of pot to a blender (in 2 or 3 batches) and blend until desired texture is achieved.
Salt and pepper to taste (The leeks are peppery and you may not need to add much pepper)
Optional garnish: drizzle of olive oil, dollop of sour cream or a pinch of finely chopped jalapeno pepper.

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Thank you for sharing this tasty, wholesome recipe. My family enjoyed this soup tonight, with a slight variation. I didn't have leeks so used white onion. Sauted mushrooms with onions and garlic then set the mushrooms aside to add back, sliced, after all else puréed. I loved the jalepeno addition, and finished with additional chopped parsley.